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VIRGIN AUSTRALIA
RESIDENT CHEF
LUKE MANGAN SAYS:
In our recent search for a
Culinary Experience Ofcer,
we’ve had to taste-test
some of the country’s fnest
fare — from pâtés and
terrines, smoked ocean
trout and kingfsh to some
seriously moreish goat’s-milk
ice-cream. When we met
James Madden of Flinders
Island Meat and tried his
products, we knew we were
tasting something special.
This is a beautiful Middle
Eastern-inspired dish, which
will be on selected Business
Class menus, using Flinders
Island Meat’s lamb cutlets.
1. For the tabouli, soak the
bulgur wheat in warm
water for 1 hour.
2. Strain well and place
in a bowl.
3. Add remaining tabouli
ingredients and season to
taste with salt and pepper.
4. Mix well and set aside.
5. To make the baba ganoush,
pierce the eggplant with a
toothpick several times, then
wrap in a few layers of foil.
6. Chargrill over an open
fame, turning occasionally to
cook on all sides, for about 20
minutes or until it feels sof.
7. Remove the eggplant from
heat and allow it to cool.
8. Unwrap the eggplant, then
peel of and discard the skin.
9. Place the fesh in a
colander to drain of any
bitter juices.
10. In a food processor, mix
the garlic, tahini and lemon
juice together for 1 minute.
With the motor running, add
the eggplant, olive oil, sea
salt and ground black pepper.
11. Process until smooth,
then place in a serving
bowl and set aside.
12. To prepare the salad,
mix all the ingredients in
a bowl and set aside.
13. Cook the lamb cutlets
on a hot barbecue or grill
for 3 minutes on each side,
until they are medium or
cooked to your liking.
14. Remove the cutlets from
the heat and allow them to
rest for 5 minutes.
To plate up, put a good
dollop of baba ganoush on
each serving plate, then
evenly divide the tabouli
between each dish and
top it all of with two
lamb cutlets. Garnish
with the pistachio and
pomegranate salad.
Tabouli
200g bulgur wheat
1 tbsp parsley leaves, very fnely chopped
1 tbsp coriander leaves, fnely chopped
1⁄4 tsp lemon zest
4 tbsp extra virgin olive oil
Sea salt and ground black pepper
Baba ganoush
1 large eggplant
1⁄2 tsp chopped garlic
2 tsp tahini paste
3 tsp lemon juice
2 tbsp olive oil
Pinch of sea salt and ground black pepper
Pistachio and pomegranate salad
A handful of mint leaves, picked
A handful of parsley leaves, picked
3 tbsp pistachio seeds, lightly toasted
3 tbsp pomegranate seeds, with the
piths removed
8 x 90g French-trimmed lamb cutlets
Lamb cutlets with
tabouli, baba ganoush,
and pistachio and
pomegranate salad
Serves 4
Middle Eastern favours take centre stage in Luke Mangan’s lamb cutlet dish.
A Cut Above
Experience
156 VIRGIN AUSTRALIA OCTOBER 2016
V1016_EXPERIENCE Luke.indd 156
13/09/2016 10:54:55 AM